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Upside Down Peach Cupcakes

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Ingredients You'll Need

2 1/4 c. sifted cake flour
1 1/2 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1 c. milk
3/4 c. veg. shortening
4 egg whites
1 tsp. vanilla extract
1 c. packed brown sugar (2 tsp. per muffin cup)
1/4 c. veg. shortening, melted (1/2 tsp. per muffin cup)
1 can (16 ounces) sliced peaches, drained


Preheat oven to 350ºF.

Combine cake flour, sugar, baking powder, and salt in a large mixer bowl.

Add 2/3 cup milk and Crisco. Blend at low speed.

Beat for 2 minutes at medium speed (or beat vigorously by hand about 300 strokes).

Add egg whites, remaining 1/3 cup milk, and vanilla extract. Continue beating for 2 minutes.

Using 2 dozen well-greased 2-7/8-inch muffin cups, press 2 teaspoons brown sugar into bottom of each. Add 1/2 teaspoon melted Crisco.

Cut peach slices in half lengthwise, if necessary, to make 24 slices.

Place a sliced peach in each cup.

Spoon batter into muffin cups, filling each about two-thirds full.

Bake at 350ºF for 25 to 30 minutes or until a toothpick inserted in center comes out clean.

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